Myanmar (formerly known as Burma) is a silent and humble country sitting in the Southeast Asia. It is home to thousands of picturesque temples (Bagan!) and kind locals. One of the dishes that will surely captivate you (aside from the cost which is relatively cheaper than its neighboring countries) is this light, flavorful and moist balls dish infused with at least 6 different spices.
RECIPE
INGREDIENTS:
Ground pork – 2 cups
Paprika – 2 teaspoons
Onions – 1/3 cup, finely chopped
Breadcrumbs – 3 tablespoons
For marinade/paste:
Green chilis – 2, sliced thinly
Coriander powder – 1 tablespoon
Oyster sauce – 2 tablespoons
Fish sauce – 2 tablespoon
Ginger – ¼ inch, minced thinly
Garlic – 3 cloves
Lemongrass stalks – 3, cut into half-inch (optional) Cilantro – ¼ cup, chopped (optional)
PROCEDURE:
1. In a bowl, mix the green chilis, coriander, oyster and fish sauces, ginger and garlic (and lemongrass and cilantro). Pound together to create a fine paste.
2. Using clean hands or ladle/spoon, mix the paste with the rest of the ingredients (pork, breadcrumbs, onions, and paprika) until well combined.
3. Wet hands and roll the mixture into meatballs (around 1 inch diameter)
4. Heat cooking oil and add the meatballs. Medium heat to low heat.
5. Pan-fry until all the sides are evenly brown. Around 15-17 minutes.
6. Once cooked, remove from pan and remove oil. Serve.
Perfect as fingerfood for gatherings or as side dish at dinner, these balls will definitely make you scream "Burma, oh-mama!"
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